Beverage products having steviol glycosides and at least one acid

ABSTRACT

Beverage products are provided which include rebaudioside A, erythritol, and an acid component. The beverage product has a titratable acidity in the range of about 8.75 to about 10.25, and a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio to increase sweetness and to reduce tartness and bitterness of beverages made with natural sweeteners.

RELATED APPLICATION

This application is a Continuation-in-Part of co-pending priorapplication U.S. Ser. No. 11/686,120, filed Mar. 14, 2007, entitled,“Beverage Products Having Steviol Glycosides and at Least One Acid,” theentire disclosure of which is herein incorporated by reference.

FIELD OF THE INVENTION

This invention relates to beverages and other beverage products, such asbeverage concentrates, etc. In particular, this invention relates tobeverages and other beverage products having formulations incorporatingnon-nutritive sweeteners and being suitable to meet market demand foralternative nutritional characteristics or flavor profiles in beverages.

BACKGROUND

It has long been known to produce beverages of various formulations.Improved and new formulations are desirable to meet changing marketdemands. In particular, there is perceived market demand for beverageshaving alternative nutritional characteristics, including, for example,alternative calorie content. Also, there is perceived market demand forbeverages having alternative flavor profiles, including good taste andmouthfeel. In addition, there is consumer interest in beverages andother beverage products, such as beverage concentrates, etc. whoseformulations make greater use of natural ingredients, that is,ingredients distilled, extracted, concentrated or similarly obtainedfrom harvested plants and other naturally occurring sources, withlimited or no further processing.

The development of new beverage formulations, for example, new beverageformulations employing alternative sweeteners, flavorants, flavorenhancing agents and the like, presents challenges in addressingassociated bitterness and/or other off-tastes. In addition, suchchallenges typically are presented in new beverage formulationsdeveloped for alternative nutritional and/or flavor profiles. Also,there is need for new beverage formulations which can satisfactorilymeet the combination of objectives including nutritionalcharacteristics, flavor, shelf life, and other objectives.

Development of new beverage formulations has faced obstacles. Forexample, U.S. Pat. No. 4,956,191 suggests that carbonated beverageswhich contain blends of saccharin or the Stevia extract with aspartametend to be less organoleptically pleasing than those containing sugar.

It is therefore an object of the present invention to provide beveragesand other beverage products. It is an object of at least certainembodiments of the invention (that is, not necessarily all embodimentsof the invention) to provide beverages and other beverage productshaving desirable taste properties. It is an object of at least certain(but not necessarily all) embodiments of the invention to providebeverages and other beverage products having improved formulations.These and other objects, features and advantages of the invention or ofcertain embodiments of the invention will be apparent to those skilledin the art from the following disclosure and description of exemplaryembodiments.

SUMMARY

In accordance with a first aspect, a beverage product is providedcomprising rebaudioside A, erythritol, and at least one acid, whereinthe beverage has a titratable acidity in the range of about 8.75 toabout 10.25, and a pH in the range of about 2.8 to about 3.3

In certain exemplary embodiments, the beverage product may furtherinclude at least one steviol glycoside selected from the groupconsisting of stevioside, a steviolbioside, dulcoside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, and mixtures thereof. Incertain exemplary embodiments, the beverage product may further includetagatose. In certain exemplary embodiments, erythritol is present in thebeverage product in the range of 1.0% to 4.5% by weight of the beverageproduct, e.g., 2.5% to 3.5%, or 2.8% to 3.5%. In certain exemplaryembodiments, the acid is selected from the group consisting of citricacid, phosphoric acid, malic acid, tartaric acid, lactic acid, fumaricacid, ascorbic acid, gluconic acid, succinic acid, maleic acid, adipicacid, cinnamic acid, glutaric acid, and mixtures of any of them, e.g., amixture of phosphoric and citric acid. In certain exemplary embodiments,the acid is present in the beverage product in the range of 0.01% to1.0% by weight of the beverage product, e.g., 0.05% to 0.5%, or 0.1% to0.25%. In certain exemplary embodiments, the beverage product has atitratable acidity of 9 to 10, e.g., 9. In certain exemplaryembodiments, the beverage product has a pH in the range of 3.0 to 3.2.In certain exemplary embodiments, the beverage product may be acarbonated soft drink, a non-carbonated soft drink, a fountain beverage,a frozen ready-to-drink beverage, a coffee beverage, a tea beverage, adairy beverage, a flavored water, an enhanced water, a fruit juice, afruit juice-flavored drink, a sport drink, and an alcoholic beverage.

In accordance with another aspect, a natural beverage is providedcomprising rebaudioside A, erythritol, and at least one acid, whereinthe natural beverage has a titratable acidity in the range of about 8.75to about 10.25, and a pH in the range of about 2.8 to about 3.3.

In accordance with another aspect, a beverage concentrate is providedcomprising rebaudioside A, erythritol, and at least one acid, whereinthe beverage concentrate when combined with water produces a fullstrength beverage having a titratable acidity in the range of about 8.75to about 10.25 and a pH in the range of about 2.8 to about 3.3.

In accordance with another aspect, a clear beverage is providedcomprising at rebaudioside A, erythritol, and at least one acid, whereinthe clear beverage has a titratable acidity of about 8.75 to about10.25, and a pH of about 2.8 to about 3.3. As used here, substantiallyclear means that the beverages have substantially no turbidity andsubstantially no color.

It will be appreciated by those skilled in the art, given the benefit ofthe following description of certain exemplary embodiments of thebeverage and other beverage products disclosed here, that at leastcertain embodiments of the invention have improved or alternativeformulations suitable to provide desirable taste profiles, nutritionalcharacteristics, etc. These and other aspects, features and advantagesof the invention or of certain embodiments of the invention will befurther understood by those skilled in the art from the followingdescription of exemplary embodiments.

DETAILED DESCRIPTION OF CERTAIN EXEMPLARY EMBODIMENTS

It should be understood that beverages and other beverage products inaccordance with this disclosure may have any of numerous differentspecific formulations or constitutions. The formulation of a beverageproduct in accordance with this disclosure may vary to a certain extent,depending upon such factors as the product's intended market segment,its desired nutritional characteristics, flavor profile and the like.For example, it will generally be an option to add further ingredientsto the formulation of a particular beverage embodiment, including any ofthe beverage formulations described below. Additional (i.e., more and/orother) sweeteners may be added, flavorings, electrolytes, vitamins,fruit juices or other fruit products, tastents, masking agents and thelike, flavor enhancers, and/or carbonation typically may be added to anysuch formulations to vary the taste, mouthfeel, nutritionalcharacteristics, etc. In general, a beverage in accordance with thisdisclosure typically comprises at least water, sweetener, acidulant andflavoring. Exemplary flavorings which may be suitable for at leastcertain formulations in accordance with this disclosure include colaflavoring, citrus flavoring, spice flavorings and others. Carbonation inthe form of carbon dioxide may be added for effervescence. Preservativesmay be added if desired, depending upon the other ingredients,production technique, desired shelf life, etc. Optionally, caffeine maybe added. Certain exemplary embodiments of the beverages disclosed hereare cola-flavored carbonated beverages, characteristically containingcarbonated water, sweetener, kola nut extract and/or other flavoring,caramel coloring, phosphoric acid, and optionally other ingredients.Additional and alternative suitable ingredients will be recognized bythose skilled in the art given the benefit of this disclosure.

The beverage products disclosed here include beverages, i.e., ready todrink liquid formulations, beverage concentrates and the like. Beveragesinclude, e.g., carbonated and non-carbonated soft drinks, fountainbeverages, frozen ready-to-drink beverages, coffee beverages, teabeverages, dairy beverages, powdered soft drinks, as well as liquidconcentrates, flavored waters, enhanced waters, fruit juice and fruitjuice-flavored drinks, sport drinks, and alcoholic products. The terms“beverage concentrate” and “syrup” are used interchangeably throughoutthis disclosure. At least certain exemplary embodiments of the beverageconcentrates contemplated are prepared with an initial volume of waterto which the additional ingredients are added. Full strength beveragecompositions may be formed from the beverage concentrate by addingfurther volumes of water to the concentrate. Typically, for example,full strength beverages may be prepared from the concentrates bycombining approximately 1 part concentrate with between approximately 3to approximately 7 parts water. In certain exemplary embodiments thefull strength beverage is prepared by combining 1 part concentrate with5 parts water. In certain exemplary embodiments the additional waterused to form the full strength beverages is carbonated water. In certainother embodiments, a full strength beverage is directly prepared withoutthe formation of a concentrate and subsequent dilution.

Natural embodiments of the beverage products disclosed here are naturalin that they do not contain anything artificial or synthetic (includingany color additives regardless of source) that would not normally beexpected to be in the food. As used herein, therefore, a “natural”beverage composition is defined in accordance with the followingguidelines: Raw materials for a natural ingredient exists or originatesin nature. Biological synthesis involving fermentation and enzymes canbe employed, but synthesis with chemical reagents is not utilized.Artificial colors, preservatives, and flavors are not considered naturalingredients. Ingredients may be processed or purified through certainspecified techniques including at least: physical processes,fermentation, and enzymolysis. Appropriate processes and purificationtechniques include at least: absorption, adsorption, agglomeration,centrifugation, chopping, cooking (baking, frying, boiling, roasting),cooling, cutting, chromatography, coating, crystallization, digestion,drying (spray, freeze drying, vacuum), evaporation, distillation,electrophoresis, emulsification, encapsulation, extraction, extrusion,filtration, fermentation, grinding, infusion, maceration,microbiological (rennet, enzymes), mixing, peeling, percolation,refrigeration/freezing, squeezing, steeping, washing, heating, mixing,ion exchange, lyophilization, osmose, precipitation, salting out,sublimation, ultrasonic treatment, concentration, flocculation,homogenization, reconstitution, enzymolysis (using enzymes found innature). Processing aids (currently defined as substances used asmanufacturing aids to enhance the appeal or utility of a food component,including clarifying agents, catalysts, flocculants, filter aids, andcrystallization inhibitors, etc. See 21 CFR §170.3(o)(24)) areconsidered incidental additives and may be used if removedappropriately.

Water is a basic ingredient in the beverage products disclosed here,typically being the vehicle or primary liquid portion in which theremaining ingredients are dissolved, emulsified, suspended or dispersed.Purified water can be used in the manufacture of certain embodiments ofthe beverages disclosed here, and water of a standard beverage qualitycan be employed in order not to adversely affect beverage taste, odor,or appearance. The water typically will be clear, colorless, free fromobjectionable minerals, tastes and odors, free from organic matter, lowin alkalinity and of acceptable microbiological quality based onindustry and government standards applicable at the time of producingthe beverage. In certain typical embodiments, water is present at alevel of from about 80% to about 99.9% by weight of the beverage. In atleast certain exemplary embodiments the water used in beverages andconcentrates disclosed here is “treated water,” which refers to waterthat has been treated to reduce the total dissolved solids of the waterprior to optional supplementation, e.g., with calcium as disclosed inU.S. Pat. No. 7,052,725. Methods of producing treated water are known tothose of ordinary skill in the art and include deionization,distillation, filtration and reverse osmosis (“r-o”), among others. Theterms “treated water,” “purified water,” “demineralized water,”“distilled water,” and “r-o water” are understood to be generallysynonymous in this discussion, referring to water from whichsubstantially all mineral content has been removed, typically containingno more than about 500 ppm total dissolved solids, e.g. 250 ppm totaldissolved solids.

The steviol glycoside include, e.g., rebaudiosides, such as rebaudiosideA, stevioside, and related compounds for sweetening. These compounds maybe obtained by extraction or the like from the stevia plant. Stevia(e.g., Stevia rebaudiana bectoni) is a sweet-tasting plant. The leavescontain a complex mixture of natural sweet diterpene glycosides. Steviolglycosides and rebaudiosides are components of Stevia that contributesweetness. Typically, these compounds are found to include stevioside(4-13% dry weight), steviolbioside (trace), the rebaudiosides, includingrebaudioside A (2-4%), rebaudioside B (trace), rebaudioside C (1-2%),rebaudioside D (trace), and rebaudioside E (trace), and dulcoside A(0.4-0.7%). The following nonsweet constituents also have beenidentified in the leaves of stevia plants: labdane, diterpene,triterpenes, sterols, flavonoids, volatile oil constituents, pigments,gums and inorganic matter. Generally, the beverage products disclosedherein may include at least one steviol glycoside, for example,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, stevioside, steviolbioside, dulcoside A, a Steviarebaudiana extract, or mixtures of any of them.

The at least one acid used in the beverages products disclosed hereinmay serve any one or more of several functions, including, for example,lending tartness to the taste of the beverage, enhancing palatability,increasing thirst quenching effect, modifying sweetness and acting as amild preservative. Suitable acids are known and will be apparent tothose skilled in the art given the benefit of this disclosure. Exemplaryacids suitable for use in some or all embodiments of the beverageproducts disclosed here include phosphoric acid, citric acid, malicacid, tartaric acid, lactic acid, fumaric acid, ascorbic acid, gluconicacid, succinic acid, maleic acid, adipic acid, cinnamic acid, glutaricacid, and mixtures of any of them. Typically, the acid is phosphoricacid, citric acid, malic acid, or combinations thereof such asphosphoric acid and citric acid.

Titratable acidity is an indication of the total acidity of a beverageproduct. Titratable acidity measures the amount of alkali required toneutralize the acid of a given volume of beverage. The titratableacidity is the millimeter of 0.1 N NaOH required to titrate 100 ml ofbeverage to a pH 8.75 end point with a potentiometer. The titratableacidity of the beverage product comprising rebaudioside A, erythritol,and at least one acid is typically about 8.75 to about 10.5, preferablyabout 9 to about 10. Suitable titratable acidities include, e.g., about9, 9.25, 9.5, 9.75, 10, or 10.25.

The acid may be used in solution form, for example, and in an amountsufficient to provide the desired pH of the beverage. The particularacid or acids chosen and the amount used will depend, in part, on theother ingredients, the desired shelf life of the beverage product, aswell as effects on the beverage pH, titratable acidity, and taste.Typically, for example, the one or more acids of the acidulant are usedin an amount, collectively, of from about 0.01% to about 1.0% by weightof the beverage, e.g., from about 0.01% to about 0.5% by weight, fromabout 0.05% to about 0.5% by weight, from about 0.05% to about 0.25% byweight, from about 0.1% to about 0.25% by weight, depending upon theacidulant used, desired pH, other ingredients used, etc. The pH of atleast certain exemplary embodiments of the beverages disclosed here maybe a value within the range of from about 2.8 to about 3.3, preferablyfrom about 3.0 to about 3.2, e.g., 3.1. The acid in certain exemplaryembodiments enhances beverage flavor. Too much acid may impair thebeverage flavor and result in tartness or other off-taste, while toolittle acid may make the beverage taste flat.

Those skilled in the art, given the benefit of this disclosure, willrecognize that when preparing beverage products containing sweeteners inaddition to the steviol glycoside such as peptide-based artificialsweeteners such as aspartame, the resulting beverage composition is bestmaintained below a certain pH to retain the sweetening effect of theartificial sweetener. In the formation of calcium-supplementedbeverages, the presence of calcium salts increases the pH which requiresadditional acids to both assist the dissolution of the salt and maintaina desirable pH for stability of the artificial sweetener. The presenceof the additional acid in the beverage composition, which increases thetitratable acidity of the composition, will result in a more tart orsour taste to the resulting beverage. It will be within the ability ofthose skilled in the art, given the benefit of this disclosure, toselect a suitable acid or combination of acids and the amounts of suchacids for the acidulant component of any particular embodiment of thebeverage products disclosed here.

In addition to rebaudioside A and erythritol, optionally additionalsweetener may be used in the beverage produced disclosed herein. Suchoptional additional sweeteners suitable for use in various exemplaryembodiments of beverage products comprising rebaudioside A, erythritol,and at least one acid include natural and artificial or syntheticsweeteners. Suitable sweeteners and combinations of sweeteners areselected for the desired nutritional characteristics, taste profile forthe beverage, mouthfeel and other organoleptic factors. As used herein,“taste” refers to a combination of sweetness perception, temporaleffects of sweetness perception, i.e., on-set and duration, off-tastes,e.g. bitterness and metallic taste, residual perception (aftertaste) andtactile perception, e.g. body and thickness. As used herein, a“full-calorie” beverage formulation is one fully sweetened with anutritive sweetener. The term “nutritive sweetener” refers generally tosweeteners which provide significant caloric content in typical usageamounts, e.g., more than about 5 calories per 8 oz. serving of beverage.As used herein, a “potent sweetener” means a sweetener which is at leasttwice as sweet as sugar, that is, a sweetener which on a weight basisrequires no more than half the weight of sugar to achieve an equivalentsweetness. For example, a potent sweetener may require less thanone-half the weight of sugar to achieve an equivalent sweetness in abeverage sweetened to a level of 10 degrees Brix with sugar. Potentsweeteners include both nutritive (e.g., Lo Han Guo juice concentrate)and non-nutritive sweeteners (e.g., typically, Lo Han Guo powder). Inaddition, potent sweeteners include both natural potent sweeteners(e.g., steviol glycosides, Lo Han Guo, etc.) and artificial potentsweeteners (e.g., neotame, etc.). However, for natural beverage productsdisclosed here, only natural potent sweeteners are employed. Commonlyaccepted potency figures for certain potent sweeteners include, forexample,

Cyclamate 30 times as sweet as sugar Stevioside 100-250 times as sweetas sugar Mogroside V 100-300 times as sweet as sugar Rebaudioside A150-300 times as sweet as sugar Acesulfame-K 200 times as sweet as sugarAspertame 200 times as sweet as sugar Saccharin 300 times as sweet assugar Neohesperidin 300 times as sweet as sugar dihydrochalconeSucralose 600 times as sweet as sugar Neotame 8,000 times as sweet assugar

Sweeteners suitable for at least certain exemplary embodiments include,for example, sugar alcohols such as sorbitol, mannitol, xylitol,lactitol, isomalt, and malitol. Other sweeteners include tagatose, e.g.,D-tagatose, and combinations of tagatose with the sugar alcoholerythritol. In certain exemplary embodiments, the beverage productsdisclosed herein comprise erythritol in the range of about 1.0% to about4.5% by weight of the beverage, e.g., about 2.5% to about 3.5% byweight, or about 2.8% to about 3.5% by weight.

As further discussed below, exemplary natural nutritive sweetenerssuitable for some or all embodiments of the beverage products disclosedhere include crystalline or liquid sucrose, fructose, glucose, dextrose,maltose, trehalose, fructo-oligosaccharides, glucose-fructose syrup fromnatural sources such as apple, chicory, honey, etc., e.g., high fructosecorn syrup, invert sugar and the like and mixtures of any of them;exemplary artificial sweeteners suitable for some or all embodiments ofthe beverages disclosed here include saccharin, cyclamate, aspartame,other dipeptides, acesulfame potassium, and other such potentsweeteners, and mixtures of any of them; and exemplary naturalnon-nutritive potent sweeteners suitable for some or all embodiments ofthe beverages disclosed here include steviol glycosides (e.g.,stevioside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, mixtures of any of them,etc.) and Lo Han Guo and related compounds, and mixtures of any of them.Lo Han Guo is a potent sweetener which can be provided as a naturalnutritive or natural non-nutritive sweetener. For example, Lo Han Guojuice concentrate may be a nutritive sweetener, and Lo Han Guo powdermay be a non-nutritive sweetener. Also, in at least certain exemplaryembodiments of the beverages disclosed here, combinations of one or morenatural nutritive sweeteners, one or more artificial sweeteners and/orone or more natural non-nutritive potent sweeteners are used to providethe sweetness and other aspects of desired taste profile and nutritivecharacteristics. It should also be recognized that certain suchsweeteners will, either in addition or instead, act as tastents, maskingagents or the like in various embodiments of the beverages disclosedhere, e.g., when used in amounts below its (or their) sweetnessperception threshold in the beverage in question.

The sweeteners included in the formulations of the beverage productsdisclosed here are edible consumables suitable for consumption and foruse in beverages. By “edible consumables” is meant a food or beverage oran ingredient of a food or beverage for human or animal consumption. Thesweetener or sweetening agent used here and in the claims may be anutritive or non-nutritive, natural or synthetic beverage ingredient oradditive (or mixtures of them) which provides sweetness to the beverage,i.e., which is perceived as sweet by the sense of taste. The perceptionof flavoring agents and sweetening agents may depend to some extent onthe interrelation of elements. Flavor and sweetness may also beperceived separately, i.e., flavor and sweetness perception may be bothdependent upon each other and independent of each other. For example,when a large amount of a flavoring agent is used, a small amount of asweetening agent may be readily perceptible and vice versa. Thus, theoral and olfactory interaction between a flavoring agent and asweetening agent may involve the interrelationship of elements.

In at least certain exemplary embodiments of beverage productscomprising rebaudioside A, erythritol, and at least one acid disclosedhere, the sweetener component may include as an optional additionalsweetener, nutritive, natural crystalline or liquid sweeteners such assucrose, liquid sucrose, fructose, liquid fructose, glucose, liquidglucose, glucose-fructose syrup from natural sources such as apple,chicory, honey, etc., e.g., high fructose corn syrup, invert sugar,maple syrup, maple sugar, honey, brown sugar molasses, e.g., canemolasses, such as first molasses, second molasses, blackstrap molasses,and sugar beet molasses, sorghum syrup, and/or others. Such sweetenersare present in at least certain exemplary embodiments in an amount offrom about 0.1% to about 20% by weight of the beverage, such as fromabout 6% to about 16% by weight, depending upon the desired level ofsweetness for the beverage. To achieve desired beverage uniformity,texture and taste, in certain exemplary embodiments of the naturalbeverage products disclosed here, standardized liquid sugars as arecommonly employed in the beverage industry can be used. Typically suchstandardized sweeteners are free of traces of nonsugar solids whichcould adversely affect the flavor, color or consistency of the beverage.

The term “nutritive sweetener” refers generally to sweeteners whichprovide significant caloric content in typical usage amounts, e.g., morethan about 5 calories per 8 oz. serving of beverage. As used herein, a“full-calorie” beverage formulation is one fully sweetened with anutritive sweetener. As used herein, a “non-nutritive sweetener” is onewhich does not provide significant caloric content in typical usageamounts, i.e., is one which imparts less than 5 calories per 8 oz.serving of beverage to achieve the sweetness equivalent of 10 Brix ofsugar. As used herein, “reduced calorie beverage” means a beveragehaving at least a 25% reduction in calories per 8 oz. serving ofbeverage as compared to the full calorie version, typically a previouslycommercialized full-calorie version. As used herein, a “low-caloriebeverage” has fewer than 40 calories per 8 oz. serving of beverage. Asused herein, “zero-calorie” or “diet” means having less than 5 caloriesper serving, e.g., per 8 oz. for beverages.

Artificial and natural non-nutritive potent sweeteners are suitable foruse in at least certain exemplary embodiments of the beveragescomprising at least one steviol glycoside and at least one aciddisclosed here. Such artificial potent sweeteners include peptide basedsweeteners, for example, aspartame, neotame, and alitame, andnon-peptide based sweeteners, for example, sodium saccharin, calciumsaccharin, acesulfame potassium, sodium cyclamate, calcium cyclamate,neohesperidin dihydrochalcone, and sucralose. Alitame may be lessdesirable for caramel-containing beverages where it has been known toform a precipitate. In certain exemplary embodiments the beverageproduct employs aspartame as the sweetener, either alone or with othersweeteners. In certain other exemplary embodiments the sweetenercomprises aspartame and acesulfame potassium. The natural non-nutritivepotent sweeteners include, for example, steviol glycosides (e.g.,stevioside, steviolbioside, dulcoside A, rebaudioside A, rebaudioside B,rebaudioside C, rebaudioside D, rebaudioside E, mixtures of any of them,etc.), Lo Han Guo and related compounds, as discussed further below.Non-nutritive, high potency sweeteners typically are employed at a levelof milligrams per fluid ounce of beverage, according to their sweeteningpower, any applicable regulatory provisions of the country where thebeverage is to be marketed, the desired level of sweetness of thebeverage, etc. It will be within the ability of those skilled in theart, given the benefit of this disclosure, to select suitable additionalor alternative sweeteners for use in various embodiments of the beverageproducts disclosed here.

The sweetener Lo Han Guo, which has various different spellings andpronunciations, may be obtained from fruit of the plant familyCucurbitaceae, tribe Jollifieae, subtribe Thladianthinae, genusSiraitia. Lo Han Guo often is obtained from the genus/species S.grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana,S. borneensis, and S. taiwaniana. Suitable fruit includes that of thegenus/species S. grosvenorii, which is often called Luo Han fruit. LoHan Guo contains triterpene glycosides or mogrosides, which constituentsmay be used as Lo Han Guo sweeteners. Luo Han Guo may be used as thejuice or juice concentrate, powder, etc. LHG juice concentrate maycontain about 3 wt. % to about 12 wt. %, e.g., about 6 wt. % mogrosides,such as mogroside V, mogroside IV, (11-oxo-mogroside V), siamenoside andmixtures thereof. Lo Han Guo may be produced, for example, as discussedin U.S. Pat. No. 5,411,755. Sweeteners from other fruits, vegetables orplants also may be used as natural or processed sweeteners or sweetnessenhancers in at least certain exemplary embodiments of the beveragesdisclosed here.

Other exemplary sweeteners include glycyrrhizin, neohesperidindihydrochalcone, lactose, xylose, arabinose and ribose, and proteinsweeteners such as thaumatin, monatin, monellin, brazzein, L-alanine andglycine.

Certain exemplary embodiments of the beverage products disclosed herealso may contain small amounts of alkaline agents to adjust pH. Suchagents include, e.g., potassium citrate and sodium citrate. For example,the alkaline agent potassium hydroxide may be used in an amount of fromabout 0.005 wt. % to about 0.02 wt. % (by weight of the beverage), withan amount of about 0.01% being typical for certain beverages. The amountwill depend, of course, on the type of alkaline agents and on the degreeto which the pH is to be adjusted.

The beverage products disclosed here optionally contain a flavorcomposition, for example, natural and synthetic fruit flavors, botanicalflavors, other flavors, and mixtures thereof. As used here, the term“fruit flavor” refers generally to those flavors derived from the ediblereproductive part of a seed plant. Included are both those wherein asweet pulp is associated with the seed, e.g., banana, tomato, cranberryand the like, and those having a small, fleshy berry. The term berryalso is used here to include aggregate fruits, i.e., not “true” berries,but fruit commonly accepted as such. Also included within the term“fruit flavor” are synthetically prepared flavors made to simulate fruitflavors derived from natural sources. Examples of suitable fruit orberry sources include whole berries or portions thereof, berry juice,berry juice concentrates, berry purees and blends thereof, dried berrypowders, dried berry juice powders, and the like.

Exemplary fruit flavors include the citrus flavors, e.g., orange, lemon,lime grapefruit, tangerine, mandarin orange, tangelo, and pomelo, andsuch flavors as apple, grape, cherry, and pineapple flavors and thelike, and mixtures thereof. In certain exemplary embodiments thebeverage concentrates and beverages comprise a fruit flavor component,e.g., a juice concentrate or juice. As used here, the term “botanicalflavor” refers to flavors derived from parts of a plant other than thefruit. As such, botanical flavors may include those flavors derived fromessential oils and extracts of nuts, bark, roots and leaves. Alsoincluded within the term “botanical flavor” are synthetically preparedflavors made to simulate botanical flavors derived from natural sources.Examples of such flavors include cola flavors, tea flavors, and thelike, and mixtures thereof. The flavor component may further comprise ablend of several of the above-mentioned flavors. In certain exemplaryembodiments of the beverage concentrates and beverages a cola flavorcomponent is used or a tea flavor component. The particular amount ofthe flavor component useful for imparting flavor characteristics to thebeverages of the present invention will depend upon the flavor(s)selected, the flavor impression desired, and the form of the flavorcomponent. Those skilled in the art, given the benefit of thisdisclosure, will be readily able to determine the amount of anyparticular flavor component(s) used to achieve the desired flavorimpression.

Juices suitable for use in at least certain exemplary embodiments of thebeverage products disclosed here include, e.g., fruit, vegetable andberry juices. Juices may be employed in the present invention in theform of a concentrate, puree, single-strength juice, or other suitableforms. The term “juice” as used here includes single-strength fruit,berry, or vegetable juice, as well as concentrates, purees, milks, andother forms. Multiple different fruit, vegetable and/or berry juices maybe combined, optionally along with other flavorings, to generate abeverage having the desired flavor. Examples of suitable juice sourcesinclude plum, prune, date, currant, fig, grape, raisin, cranberry,pineapple, peach, banana, apple, pear, guava, apricot, Saskatoon berry,blueberry, plains berry, prairie berry, mulberry, elderberry, Barbadoscherry (acerola cherry), choke cherry, date, coconut, olive, raspberry,strawberry, huckleberry, loganberry, currant, dewberry, boysenberry,kiwi, cherry, blackberry, quince, buckthorn, passion fruit, sloe, rowan,gooseberry, pomegranate, persimmon, mango, rhubarb, papaya, litchi,lemon, orange, lime, tangerine, mandarin and grapefruit etc. Numerousadditional and alternative juices suitable for use in at least certainexemplary embodiments will be apparent to those skilled in the art giventhe benefit of this disclosure. In the beverages of the presentinvention employing juice, juice may be used, for example, at a level ofat least about 0.2% by weight of the beverage. In certain exemplaryembodiments juice is employed at a level of from about 0.2% to about 40%by weight of the beverage. Typically, juice may be used, if at all, inan amount of from about 1% to about 20% by weight.

Certain such juices which are lighter in color may be included in theformulation of certain exemplary embodiments to adjust the flavor and/orincrease the juice content of the beverage without darkening thebeverage color. Examples of such juices include apple, pear, pineapple,peach, lemon, lime, orange, apricot, grapefruit, tangerine, rhubarb,cassis, quince, passion fruit, papaya, mango, guava, litchi, kiwi,mandarin, coconut, and banana. Deflavored and decolored juices may beemployed if desired.

Other flavorings suitable for use in at least certain exemplaryembodiments of the beverage products disclosed here include, e.g., spiceflavorings, such as cassia, clove, cinnamon, pepper, ginger, vanillaspice flavorings, cardamom, coriander, root beer, sassafras, ginseng,and others. Numerous additional and alternative flavorings suitable foruse in at least certain exemplary embodiments will be apparent to thoseskilled in the art given the benefit of this disclosure. Flavorings maybe in the form of an extract, oleoresin, juice concentrate, bottler'sbase, or other forms known in the art. In at least certain exemplaryembodiments, such spice or other flavors complement that of a juice orjuice combination.

The one or more flavorings may be used in the form of an emulsion. Aflavoring emulsion may be prepared by mixing some or all of theflavorings together, optionally together with other ingredients of thebeverage, and an emulsifying agent. The emulsifying agent may be addedwith or after the flavorings mixed together. In certain exemplaryembodiments the emulsifying agent is water-soluble. Exemplary suitableemulsifying agents include gum acacia, modified starch,carboxymethylcellulose, gum tragacanth, gum ghatti and other suitablegums. Additional suitable emulsifying agents will be apparent to thoseskilled in the art of beverage formulations, given the benefit of thisdisclosure. The emulsifier in exemplary embodiments comprises greaterthan about 3% of the mixture of flavorings and emulsifier. In certainexemplary embodiments the emulsifier is from about 5% to about 30% ofthe mixture.

Carbon dioxide is used to provide effervescence to certain exemplaryembodiments of the beverages disclosed here. Any of the techniques andcarbonating equipment known in the art for carbonating beverages may beemployed. Carbon dioxide may enhance the beverage taste and appearanceand may aid in safeguarding the beverage purity by inhibiting anddestroying objectionable bacteria. In certain embodiments, for example,the beverage has a CO₂ level up to about 4.0 volumes carbon dioxide.Typical embodiments may have, for example, from about 0.5 to 5.0 volumesof carbon dioxide. As used here and independent claims, one volume ofcarbon dioxide is defined as the amount of carbon dioxide absorbed byany given quantity of liquid, e.g., water, at 60° F. (16° C.) and oneatmospheric pressure. A volume of gas occupies the same space as doesthe liquid by which it is dissolved. The carbon dioxide content may beselected by those skilled in the art based on the desired level ofeffervescence and the impact of the carbon dioxide on the taste ormouthfeel of the beverage. The carbonation may be natural or synthetic.

Optionally, caffeine may be added to various embodiments of thebeverages disclosed here. The amount of caffeine added is determined bythe desired beverage properties, any applicable regulatory provisions ofthe country where the beverage is to be marketed, etc. In certainexemplary embodiments caffeine is included at a level of 0.02 percent orless by weight of the beverage. The caffeine must be of purityacceptable for use in foods and beverages. The caffeine may be naturalor synthetic in origin.

The beverage concentrates and beverages disclosed here may containadditional ingredients, including, generally, any of those typicallyfound in beverage formulations. These additional ingredients, forexample, may typically be added to a stabilized beverage concentrate.Examples of such additional ingredients include, but are not limited to,caffeine, caramel and other coloring agents or dyes, antifoaming agents,gums, emulsifiers, tea solids, cloud components, and mineral andnon-mineral nutritional supplements. Examples of non-mineral nutritionalsupplement ingredients are known to those of ordinary skill in the artand include, for example, antioxidants and vitamins, including VitaminsA, D, E (tocopherol), C (ascorbic acid), B (thiamine), B₂ (riboflavin),B₆, B₁₂, and K, niacin, folic acid, biotin, and combinations thereof.The optional non-mineral nutritional supplements are typically presentin amounts generally accepted under good manufacturing practices.Exemplary amounts are between about 1% and about 100% RDV, where suchRDV are established. In certain exemplary embodiments the non-mineralnutritional supplement ingredient(s) are present in an amount of fromabout 5% to about 20% RDV, where established.

Preservatives may be used in at least certain embodiments of thebeverages disclosed here. That is, at least certain exemplaryembodiments contain an optional dissolved preservative system. Solutionswith a pH below 4 and especially those below 3 typically are“microstable,” i.e., they resist growth of microorganisms, and so aresuitable for longer term storage prior to consumption without the needfor further preservatives. However, an additional preservative systemmay be used if desired. If a preservative system is used, it may beadded to the beverage product at any suitable time during production,e.g., in some cases prior to the addition of the sweetener. As usedhere, the terms “preservation system” or “preservatives” include allsuitable preservatives approved for use in food and beveragecompositions, including, without limitation, such known chemicalpreservatives as benzoates, e.g., sodium, calcium, and potassiumbenzoate, sorbates, e.g., sodium, calcium, and potassium sorbate,citrates, e.g., sodium citrate and potassium citrate, polyphosphates,e.g., sodium hexametaphosphate (SHMP), and mixtures thereof, andantioxidants such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroaceticacid, dimethyldicarbonate, ethoxyquin, heptylparaben, and combinationsthereof. Preservatives may be used in amounts not exceeding mandatedmaximum levels under applicable laws and regulations. The level ofpreservative used typically is adjusted according to the planned finalproduct pH, as well as an evaluation of the microbiological spoilagepotential of the particular beverage formulation. The maximum levelemployed typically is about 0.05% by weight of the beverage. It will bewithin the ability of those skilled in the art, given the benefit ofthis disclosure, to select a suitable preservative or combination ofpreservatives for beverages according to this disclosure.

Other methods of beverage preservation suitable for at least certainexemplary embodiments of the beverage products disclosed here include,e.g., aseptic packaging and/or heat treatment or thermal processingsteps, such as hot filling and tunnel pasteurization. Such steps can beused to reduce yeast, mold and microbial growth in the beverageproducts. For example, U.S. Pat. No. 4,830,862 to Braun et al. disclosesthe use of pasteurization in the production of fruit juice beverages aswell as the use of suitable preservatives in carbonated beverages. U.S.Pat. No. 4,925,686 to Kastin discloses a heat-pasteurized freezablefruit juice composition which contains sodium benzoate and potassiumsorbate. In general, heat treatment includes hot fill methods typicallyusing high temperatures for a short time, e.g., about 190° F. for 10seconds, tunnel pasteurization methods typically using lowertemperatures for a longer time, e.g., about 160° F. for 10-15 minutes,and retort methods typically using, e.g., about 250° F. for 3-5 minutesat elevated pressure, i.e., at pressure above 1 atmosphere.

EXAMPLES

The following examples are specific embodiments of the present inventionbut are not intended to limit it.

Example 1

Beverages according to this disclosure are prepared with the followingformulations. Specifically, diet colas containing natural sweetenerswere formulated at three different TA levels (12, 10, and 9). At TA of12, a common level for colas, the diet cola is tart and with bittertaste. At the lower TA level, especially at 9, diet cola having a propersweet/tart ratio with an increased sweetness and reduced tartness wasachieved. The bitterness perception was lessened.

TABLE 1 Grams Grams Grams Ingredient Formula 1 Formula 2 Formula 3Sodium Benzoate 1.03 1.03 1.03 Sodium citrate 1.68 1.68 1.68 Caffeine0.48 0.48 0.48 Rebaudioside A 3.8 3.8 3.8 Erythritol 210 210 210Tagatose 60 60 60 Phosphoric Acid 80% 3.52 2.68 2.31 Citric Acid,Anhydrous 0.42 0.42 0.42 Cola Flavor 16.03 16.03 16.03 Treated Water to1 Liter 1 Liter 1 Liter Beverage property pH 3.1 3.1 3.1 Titratableacidity 12.3 10 9 Taste Tart and bitter Sweeter, Sweetest, least Leastsweet less tart tart, low bitter And bitter

Example 2

Beverages according to this disclosure are prepared with the followingformulations. In Table 2, the bitterness of Rebaudioside A issignificantly reduced for the diet cola Formula 2 when the citric acidis removed from the formula 1.

TABLE 2 Grams Grams Ingredient Formula 1 Formula 2 Potassium citrate0.63 0.63 Caffeine 0.48 0.48 Rebaudioside A 3.0 3.0 Erythritol 210 210Phosphoric Acid 2.31 2.31 80% Citric Acid, 0.42 Anhydrous Cola Flavor16.03 16.03 Treated water to 1 liter 1 liter Beverage Property pH 3.13.1 Titratable acidity 9 9 Taste

Example 3

Water solutions containing natural sweeteners and caffeine are preparedwith the following formulations. Table 3 shows that the bitterness ofRebaudiaoside A for formula 1 is significantly reduced as shown inFormula 2 when the caffeine is removed from formula 1.

TABLE 3 Grams Grams Ingredient Formula 1 Formula 2 Erythritol 210 210Rebaudioside A 3.0 3.0 Caffeine 0.48 — Treated water to 1 Liters 1Liters Beverage Property Bitter Significantly less bitter

Example 4

Table 4 shows that the bitterness of Rebaudiaoside A in Formula 2 isfurther reduced in a caffeine free flavorless cola beverage basecontaining single strength caramel.

TABLE 4 Grams Grams Ingredient Formula 1 Formula 2 Erythritol 210 210Rebaudioside A 3.0 3.0 Potassium Citrate 0.69 0.69 Caffeine Anhydrous0.72 Phosphoric Acid 80% 2.76 2.76 Caramel color (single 14.38 14.38Strength) Treated water to 1 Liters 1 Liters Beverage property pH2.8-2.9 2.8-2.9 TA 9 9 Property Slightly bitter Little or no bitterness

Example 5

Reduced calorie beverages according to this disclosure are prepared withthe following formulations:

TABLE 5 Grams Grams Grams Ingredient Formula 1 Formula 2 Formula 3Sucrose 440 440 440 Sodium Benzoate 1.35 1.35 1.35 Caffeine Anhydrous0.4 0.4 0.4 Erythritol 180 180 180 LHG Juice 12 12 12 Phosphoric Acid4.0 3.25 2.88 80% Guarana 1.25 1.25 1.25 Vitamin B6 0.01 0.01 0.01 ColaFlavor 15.44 15.44 15.44 Treated Water to 1 Liter 1 Liter 1 LiterBeverage property pH 3.1 3.1 3.1 Titratable acidity 12. 10 9 Taste Tart,slight Less bitter No bitter bitter

Table 5 shows that the taste of reduced calorie cola beveragescontaining sucrose, erythritol and Lo Han Guo juice concentrate isimproved at the lower TA for formula 3.

The beverages of these examples illustrate the following benefits:

1. Lower the TA from the original 12 to 9 to achieve a proper sweet/tartratio to increase sweetness and to reduce tartness and bitterness ofbeverages made with natural sweeteners.

2. Removing caffeine and also citric acid from the formulas can furtherreduce the bitterness of rebaudiaoside A

3. Flavors and coloring ( e.g. Single strength caramel ) in colaformulas may also play a role in controlling the bitter taste ofrebaudiaoside A

Those of ordinary skill in the art will understand that, forconvenience, some ingredients are described here in certain cases byreference to the original form of the ingredient in which it is used informulating or producing the beverage product. Such original form of theingredient may differ from the form in which the ingredient is found inthe finished beverage product. Thus, for example, in certain exemplaryembodiments of the beverage products according to this disclosure,sucrose and liquid sucrose would typically be substantially homogenouslydissolved and dispersed in the beverage. Likewise, other ingredientsidentified as a solid, concentrate (e.g., juice concentrate), etc. wouldtypically be homogenously dispersed throughout the beverage orthroughout the beverage concentrate, rather than remaining in theiroriginal form. Thus, reference to the form of an ingredient of abeverage product formulation should not be taken as a limitation on theform of the ingredient in the beverage product, but rather as aconvenient means of describing the ingredient as an isolated componentof the product formulation.

Given the benefit of the above disclosure and description of exemplaryembodiments, it will be apparent to those skilled in the art thatnumerous alternative and different embodiments are possible in keepingwith the general principles of the invention disclosed here. Thoseskilled in this art will recognize that all such various modificationsand alternative embodiments are within the true scope and spirit of theinvention. The appended claims are intended to cover all suchmodifications and alternative embodiments. It should be understood thatthe use of a singular indefinite or definite article (e.g., “a,” “an,”“the,” etc.) in this disclosure and in the following claims follows thetraditional approach in patents of meaning “at least one” unless in aparticular instance it is clear from context that the term is intendedin that particular instance to mean specifically one and only one.Likewise, the term “comprising” is open ended, not excluding additionalitems, features, components, etc.

1. A beverage product comprising rebaudioside A, erythritol, and at least one acid, wherein the beverage product has a titratable acidity in the range of 8.75 to 10.5, and a pH in the range of 2.8 to 3.3.
 2. The beverage product of claim 1, further comprising at least one steviol glycoside selected from the group consisting of stevioside, a steviolbioside, dulcoside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, and mixtures thereof.
 3. The beverage product of claim 1, further comprising tagatose.
 4. The beverage product of claim 1, where erythritol is present in the range of 1.0% to 4.5% by weight.
 5. The beverage product of claim 1, wherein erythritol is present in the range of 2.5% to 3.5% by weight.
 6. The beverage product of claim 1, wherein erythritol is present in the range of 2.8% to 3.5% by weight.
 7. The beverage product of claim 1, wherein the at least one acid is selected from the group consisting of citric acid, phosphoric acid, malic acid, tartaric acid, lactic acid, fumaric acid, ascorbic acid, gluconic acid, succinic acid, maleic acid, adipic acid, cinnamic acid, glutaric acid, and mixtures of any of them.
 8. The beverage product of claim 7, wherein the at least one acid is a mixture of phosphoric acid and citric acid.
 9. The beverage product of claim 1, wherein the at least one acid is present in the range of 0.01% to 1.0% by weight.
 10. The beverage product of claim 1, wherein the at least one acid is present in the range of 0.05% to about 0.5% by weight.
 11. The beverage product of claim 1, wherein the at least one acid is present in the range of 1% to 0.25% by weight.
 12. The beverage product of claim 1, having a titratable acidity in the range of 9 to
 10. 13. The beverage product of claim 1, having a titratable acidity of
 9. 14. The beverage product of claim 1, having a pH in the range of 3.0 to 3.2.
 15. The beverage product of claim 1, wherein the beverage product is clear.
 16. The beverage product of claim 1, wherein the beverage product is selected from the group consisting of a carbonated soft drink, a non-carbonated soft drink, a fountain beverage, a frozen ready-to-drink beverage, a coffee beverage, a tea beverage, a dairy beverage, a flavored water, an enhanced water, a fruit juice, a fruit juice-flavored drink, a sport drink, and an alcoholic beverage.
 17. A natural beverage comprising rebaudioside A, erythritol, and at least one acid, wherein the natural beverage has a titratable acidity in the range of 8.75 to 10.25, and a pH in the range of 2.8 to 3.3.
 18. A beverage concentrate comprising rebaudioside A, erythritol, and at least one acid, wherein the beverage concentrate when combined with water produces a full strength beverage having a titratable acidity in the range of 8.75 to 10.25, and a pH in the range of 2.8 to 3.3. 